These are a delicious cookie to eat any time of the year:  Crispy Molasses Cookies

Crispy Molasses Cookies
Molasses cookies probably make you think of the holidays, right?  So why am I writing about Christmas cookies in April??  Well, there’s simply no reason why you can only make molasses cookies during the holidays.  They’re just as good in April as they are in December 🙂  So here’s a molasses cookie recipe of the crispy variety.  It’s my favorite crispy cookie to dunk in my morning cappuccino!  And I’m totally comfortable with springtime molasses cookie dunking, for sure.
Crispy Molasses Cookies Recipe

These Crispy Molasses Cookies have a nice crunch to them.  They’re a firm cookie with a nutmeg-molasses flavor and a sugary coating.  They freeze well, and they’d ship well too.  Enjoy!

Crispy Molasses Cookies
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Crispy Molasses Cookies

Typically a holiday cookie, these are wonderful to eat absolutely any time of year!
Prep: 30 minutes
Cook: 13 minutes
Total: 43 minutes
Servings: 36 cookies (1 per serving)
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Ingredients

Instructions 

  • Preheat oven to 350 degrees F.
  • In a large bowl, use an electric mixer to combine the shortening, sugar, nutmeg, baking soda, cinnamon and salt, beating until well combined. Beat in the eggs and molasses.
  • Add in the flour a little at a time. If it becomes too tough to beat with the mixer, you can use a wooden spoon to beat in the rest.
  • In a small bowl, stir together the sugar and nutmeg.
  • Shape dough into 1½ inch balls. Roll balls in the sugar mixture. Place balls 2½ inches apart on an ungreased baking sheet.
  • Bake for 10 to 13 minutes or until tops are cracked and edges are firm. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • These cookies freeze well.

Nutrition

Serving: 1serving, Calories: 202kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 83mg, Potassium: 91mg, Fiber: 1g, Sugar: 17g, Vitamin A: 16IU, Vitamin C: 0.02mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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15 Comments

  1. Andrea says:

    I’m going to try these cookies. I love using fresh nutmeg when I bake. I think this will become one if my favorites. I’m pining this in my 2019 baking board.

  2. John says:

    Thanks for the recipe. I made a 1/4 of a batch this afternoon with some mods: used butter instead of shortening (with a little extra per typical shortening to butter conversions) and added a little bit of fresh ground ginger. It may have been a result of the substitution but the dough was quite gooey and not able to be shaped into a ball so I chilled the dough in the freezer for about 20 minutes before rolling into balls and coating in the sugar mixture. Baked per the instructions. The cookies came out chewy and cakey rather than crispy (again, possibly because of the substitution). The flavor is terrific! I may try to add more flour next time to make the dough thicker so I can roll it thin and cut shapes to get a crispier cookie. This recipe provided a great baseline for me to work with as I’d never made molasses cookies before.

    1. Michelle says:

      I had the same experience when substituting with butter. They were good but just not a crisp cookie.

  3. Jenny says:

    Is 2 TBSP of nutmeg a typo? It seems like a lot of nutmeg. Thinking maybe it should be 2tsp ?!

    1. Lori Lange says:

      If you’re using freshly grated, use 2 tablespoons. If you’re using the spice from a container, it’s 1 tablespoon.